Line a large baking sheet with parchment paper. Peel and segment clementines; set aside.
In a small bowl in the microwave or over a double boiler, melt dark chocolate. Dip clementine segments in chocolate and transfer to prepared sheet. Immediately sprinkle with tiny pinches of salt before the chocolate sets.
Once all pieces are dipped, set sheet aside until chocolate hardens. To quickly harden chocolate, refrigerate sheet for 10 minutes. Store in the refrigerator up to 3 days.
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